Marinated Grilled Chicken

Shopping List & Prep (serves 4)

  • 1 package Masi Masa Thai Green Curry Spice Blend

  • 4 lbs. bone-in chicken with skin or 3 lbs. boneless skinless chicken (breasts and/or thighs)
  • 1 C fresh basil leaves, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 6 garlic cloves, coarsely chopped 
  • Juice of 2 limes (approx. 2 TBSP)
  • 1 Thai or Serrano chili pepper (optional)
  • Vegetables for side dish (optional, see SERVING IDEAS below)
  • 1 cup coconut milk (not light)
  • 1/3 C vegetable oil, plus more for brushing (OK to substitute olive oil)
  • Salt, optional
  • 4 cups cooked jasmine rice (optional)


    ***Allow at least three hours to marinate meat.***

    1. Start rice
    2. Prepare chicken & marinade
    3. If using boneless breasts, place each breast between 2 sheets of wax paper and pound with flat side of mallet, rolling pin or cast iron pan to 1/2" thickness.
    4. Place chicken in large resealable plastic bag or Tupperware.
    5. Combine remaining ingredients in a food processor and blend until smooth. (NOTE: if using Thai or Serrano pepper, remove seeds and/or ribs if you want less heat) 
    6. Pour spice mixture into bag or Tupperware, seal and turn chicken to coat evenly. 
    7. Marinate chicken in the refrigerator for at least 3 hours or overnight
    8. Grill chicken
    9. Build a medium fire in a charcoal grill or heat a gas grill to medium-high.
    10. Brush grill grates with oil. 
    11. Scrape excess marinade off chicken; season with salt (optional). 
    12. Grill chicken, turning once, until browned and cooked through, 3-5 minutes per side for boneless chicken, 12-15 minutes per side for bone-in chicken.

      Serving Ideas

      Serve with Jasmine rice and a steamed vegetable like green beans or broccoli.